Xu Zhuo put the dough in the basin to rise slightly, and then took a few pieces of barbecued pork.

The grilled barbecued pork is beautiful, ruddy in color, shiny on the surface, and the skin and fat are even translucent, making you want to eat it at first sight.

Because it has not been baked for a long time, it is still a little warm and soft when you hold it in your hand, and it does not have the hard feel of ordinary barbecue.

Putting the barbecued pork on the cutting board, Xu Zhuo began to cut the meat.

Cut the meat into thin slices of about three millimeters with a slicing knife, and then cut it into thin strips.

Before cutting it, Xu Zhuo knew that this barbecued pork would be very tender, but he didn't expect it to be so tender that it didn't look like grilled meat.

The meat is very fluffy, and when you cut it, you can cut it to the end, and when you cut the meat, the fat and gravy drip down, giving off the aroma of barbecued pork.

The taste is sweet and silky, and it smells so good that people can't help but want to pinch a slice and taste it.

The whole barbecued pork is a little tough on the skin, but it's not difficult to cut.

After cutting the barbecued pork into slices, Xu Zhuo tidied up the meat and cut it into small strips, cut it into a basin, and began to mix the filling.

The barbecued pork stuffing is very easy to mix, just put the same amount of barbecued pork in a basin.

These barbecued pork potatoes were made yesterday, and when they were taken out of the refrigerator, they were still trembling, like cold powder.

After putting the same amount of barbecued pork into the basin, Xu Zhuo used a small spoon to stir the meat and the pork into the pot, and the barbecued pork filling was ready.

Then he took out the dough from the basin, kneaded it into long strips, and kneaded it into a mixture by hand.

The dough should not be too big, because the barbecued pork bun will expand rapidly after being put into the steamer, and if the dough is too large, it will not fit in the cage drawer.

Xu Zhuo flattened the dough with his hands, and then rolled it slightly flat with a rolling pin, and this can be wrapped.

He scooped out a little barbecued pork stuffing and placed it in the middle of the dough, then wrapped it up like a bun and pinched out a thin fold.

The pleats must be pinched evenly, so that the effect of three petals of flowers will appear.

If it is uneven, it may be two or four petals, which is unqualified in the evaluation of barbecued pork buns.

Once wrapped, hold the bun and dip it in the stack of baking paper next to it, so that a piece of baking paper sticks to the bottom, and then place it on the prepared steaming tray.

"Damn, can it be split into three petals if it is pinched like this?

Guo Xingwang and Jianguo finished eating the barbecued pork and came over to see Xu Zhuobao's barbecued pork buns.

He thought that the so-called three-petal opening was pinched in advance, but he didn't expect that there was no such thing at all, and Xu Zhuo didn't leave any marks from beginning to end.

This made Guo Xingwang curious why it cracked into three petals.

Xu Zhuo couldn't explain this problem clearly, because it involved some applications of physics and chemistry, and Xu Zhuo, as a scumbag, didn't understand these at all.

But you don't need to answer this kind of question, just pretend to be mysterious.

Jianguo said at this time: "I read on the Internet before, and someone made a simple wrapping method to ensure that the cracking is three-petaled. ”

After that, he washed his hands, held a piece of rolled dough in his hand, put a little barbecued pork stuffing in it, and then wrapped the filling with dough in a sugar triangle.

Then gently fold the three corners to the middle, pinch the three tips together, and then gently pinch a few edges, and then rest and rest to make a steamed bun.

When the dough is heated and expands, it will naturally crack into three petals along the gaps in the three corners.

This method is more suitable for newcomers to make, such as Guo Xingwang, who is now very interested in starting to pinch it, and also compare the taste of the barbecued pork buns with Xu Zhuo.

The three of them did it together, although Xu Zhuo was a little disgusted with the appearance of the barbecued pork bun for two people, but it was better than doing it alone.

Soon, the wrapped barbecued pork buns were placed on the two steaming plates.

Xu Zhuo adjusted the barbecued pork buns in the steaming tray and adjusted the two plates into three plates, so that the interval would become very large, and the steamed barbecued pork buns would not stick together.

After separation, Xu Zhuo opened the steamer to preheat.

"Don't you put it in at this time?" Guo Xingwang was a little curious, he remembered that when steaming steamed buns, he had to put the steamed buns in first, so that when the steam came up, the steamed buns could also be fermented a second time.

Why didn't Xu Zhuo do this when steaming barbecued pork buns?

Xu Zhuo said to him: "The barbecued pork buns need to be steamed in the pot, and the more steam there is when they are served, the more beautiful the steamed barbecued pork buns will be." And unlike steamed buns, barbecued pork buns only need to be steamed for seven minutes. ”

Seven minutes is just enough time for the dough to swell to the maximum, and the texture and taste are just right, and if you steam it again, the heat will make the barbecued pork bun start to shrink, and the texture will gradually become sticky.

Hearing Xu Zhuo say that it only took seven minutes, Guo Xingwang, who originally wanted to nibble on another baked cake, stopped.

Well, instead of nibbling on the barbecued biscuits, it is better to wait a while and eat the barbecued pork buns directly, which are two different textures from the biscuits.

However, Guo Xingwang was not idle for a few minutes, he first went to the marinated food department to see the progress of making braised pork, and then explained a few words to the morning chef who made breakfast about the taste of the soup noodles to eat this morning, and helped another chef who made breakfast to take out the soaked fungus and mix it with the chopped onion fungus.

By the way, he also went outside and informed the waiter on the morning shift to prepare breakfast.

After arranging everything in the shop, I slowly returned to the steaming cabinet, and it was almost time for the barbecued pork buns to come out of the pot.

A true master of time management.

As soon as the seven-minute time was up, Xu Zhuo closed the steaming cabinet, put on heat-insulating gloves and opened the cabinet door.

Suddenly, a hot steam mixed with the smell of barbecued pork and noodles gushed out of the steamer.

It tastes sweet and smells very pleasant.

Xu Zhuo grabbed the steaming tray through his gloves and pulled it out, and a whole plate of flowering barbecued pork buns appeared in front of him.

These barbecued pork buns are white and greasy in color, and then the top is split into three petals, slightly revealing the barbecued pork filling inside, which makes people greedy to look at.

"Damn, it's so beautiful!"

This steaming plate is all wrapped by Xu Zhuo, so it looks very beautiful.

The cracked three-petal patch also has fine folds on it, which is very beautiful to look at.

This is still the traditional method, and there is no milk in the noodles, otherwise the barbecued pork bun will be more beautiful.

However, when Xu Zhuo pulled out the second steaming plate, the appearance of the barbecued pork buns decreased slightly.

The white is still so white, it looks very good, and it is also split into three petals, and the barbecued pork stuffing inside is also revealed.

But the cracked three petals look too deliberate, and there is no such charm as the barbecued pork bun, which has a nondescript feeling.

Guo Xingwang didn't mention the competition with Xu Zhuo again, but said with a little weakness: "These must be Jianguo bags, I remember very clearly, the plate I packed was not so dirty." ”

After saying that, he didn't know where the confidence came from, and he had to compete with Xu Zhuo again.

As a result, Xu Zhuo took out the last plate and looked at it, these barbecued pork buns with crooked melons and cracked dates looked inferior to the second plate.

Guo Xingwang's tone changed suddenly: "Hey, this is not a beauty contest, what to do than appearance, the key depends on the taste...... I don't need to taste it to know that the stuffing and noodles of Xu Zhuo's tune taste absolutely good!"

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When I got up in the morning, I suddenly had a little low blood pressure, and it took me a while to come over, and I finished updating it, sorry.